Rice Cooker Cake!
Two Saturdays ago, we were invited to lunch by a Japanese co-worker at her house. Come dessert time, she served us tea and a slice of chiffon cake. The cake was actually very ordinary that I thought she just bought it from the local bakeshop. That was until she told us she made it using the rice cooker.
I was amazed and curious at the same time.
See, the one thing I never did in the kitchen was to bake, and I have given up on the idea of doing so. This rice cooker cake thing, though, was just too hard to pass up. So, I thought, “Hey, I have a rice cooker. Why not use it and experiment on my first cake?”
So I did.
We asked our host for the recipe and it was simple.
Here it is.
100g hot cake mix
(optional, a dash of lemon juice)
What I did:
1. Mix all the ingredients in a bowl. (I don’t know the rules of baking but first I beat the eggs, put it the hotcake mix, butter, then sugar, then milk. Last was the lemon juice. I didn’t have a mixer so I did this purely by hand.)
(Don’t forget to butter the rice cooker before you pour your mixture. I forgot this step when I made this cake.) (For added fun, lick some of the batter! Not recommended for children, though. Hehe.)
3. You’ll know the cake is done when after sticking a toothpick, nothing attaches to it.